Bukhari Rice

Ingredients:

2 cups basmati rice
1 tablespoon olive oil
1 onion, chopped
1 large carrot, cut into matchsticks
1/2 teaspoon cinnamon
2 bay leaves
2 teaspoons cumin
1 teaspoon cardamom
1/2 teaspoon black pepper
1/2 teaspoon nutmeg
a pinch of clove
3 cups vegetable stock
salt, to taste
1-1/2 cup chickpeas
pine nuts, almonds, or pistachios, toasted
sultanas, toasted

Soak the rice.

Meanwhile, cook the onion in the oil and add the carrot. When the carrot just starts to wilt, add the seasonings. When they are aromatic, add the rice and stock. Cover and cook on low heat until rice is tender. Fold in the chickpeas. Garnish with nuts and sultanas.

Serve with vegan yogurt and seitan.